Mexican Cauliflower
Transform your dinner table with this vibrant and flavorful Mexican Cauliflower recipe, a healthy twist on classic Mexican-inspired dishes. Roasted to perfection, tender cauliflower florets are seasoned with a bold blend of chili powder, cumin, smoked paprika, and garlic, offering a smoky and slightly spicy kick. Topped with fresh cherry tomatoes, diced red onion, creamy avocado slices, and a sprinkle of cilantro, this dish bursts with color, texture, and taste. A squeeze of fresh lime juice ties it all together with a tangy zest, while optional crumbled cotija cheese adds a touch of salty richness. Ready in just 40 minutes, this versatile recipe serves as a tantalizing side dish or a low-carb, vegetarian taco filling. Perfect for weeknight dinners or festive gatherings, this Mexican Cauliflower is a deliciously easy way to elevate your meals! Keywords: Mexican cauliflower recipe, roasted cauliflower, healthy side dish, low-carb Mexican food, vegetarian taco filling.
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Recipe Information
Ingredients
- 1 Cauliflower head
- 3 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cherry tomatoes
- 0.5 cup Red onion, diced
- 0.25 cup Fresh cilantro, chopped
- 1 Fresh lime
- 1 Avocado, sliced
- 0.25 cup Crumbled cotija cheese (optional)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them into a large mixing bowl.
Drizzle the olive oil over the cauliflower and toss to coat evenly.
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper.
Sprinkle the spice mixture over the cauliflower and toss until the florets are coated evenly.
Spread the cauliflower evenly on the lined baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
While the cauliflower is roasting, prepare the toppings: halve the cherry tomatoes, dice the red onion, chop the cilantro, and slice the avocado.
Once the cauliflower is cooked, transfer it to a serving dish and top with the cherry tomatoes, diced red onion, and chopped cilantro.
Squeeze the juice of a fresh lime over the dish for a tangy finish.
Garnish with sliced avocado and crumbled cotija cheese, if desired.
Serve immediately as a side dish or pair it with warm tortillas for a healthy taco option.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
